"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Bean Salsa Recipe

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This recipe for Black Bean Salsa, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Peterson
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 15.5 oz. cans black beans - rinsed
3 TBsp chopped Green Pickled Jalapeno Nacho Slices (you can use fresh jalapenos if you like)
4 cloves garlic - minced
3 TBsp olive oil
1 tsp Adobo w/pepper
1 - 10 oz. frozen corn
1 cup diced onion
1/2 cup diced red bell pepper
1 large tomato - diced
3 TBsp fresh cilantro - minced
3 TBsp fresh lime juice
1 tsp chili powder
2 tsp ground cumin

Directions:
Directions:
Combine all ingredients in large bowl.

Serve with tortilla chips

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This dip keeps in plastic in the fridge for a bit and can be used for quesidillas, etc. as well.

 

 

 

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